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I’m finding that I like mesquite a lot more on the pellet smoker than I thought I would. The more subtle smoke flavor of the pellet grill seems to perfectly mellow out the mesquite.

in this situation you can pull it, rest it, stick it in a sous vide bag, and run it for a while at 140 (Aaron Franklin’s recommended warming temp). Keeps it at the perfect temp until serving time with a fairly minimal affect on the bark (better than the wrapping in a towel and putting it in the...

Nope, I am gonna be the first

This guy makes stainless tops for the legs: https://www.facebook.com/profile.php?id=100008955312994 They ain't cheap, but I ordered one and will post when I get it

Mine warped pretty bad. In fairness it got unevenly heated one time, but after that it was ruined forever.

Just an FYI it is this guy, and yes he does make them: https://www.facebook.com/profile.php?id=100008955312994

My entry is an entire meal cooked on the Bull: And the smoked fillets looked like this: They were smoked at 225 for a couple hours until they hit 128F internally: And the allowed to rest under foil where they peaked at around 132F before coming back down to 123F or so. Meanwhile, I...

Result is similar but with a proper crust and a hint of smoke. I have done both and what I get on the bull is much better. I like to use the lumberjack char hickory pellets to get a bit of that charcoal grill flavor. Also with the bull you have to do the long rest because it’s going to continue...

I get excellent results with a reverse sear. Takes a while, but: Prime fillets from Sam’s; if they have light blue trays in the beef section you grab those because they will be Prime beef. Season with salt and pepper. Slow smoked at 200 until they reached an internal temp of 125 (takes a couple...

Hopefully it was a one time thing and I was just unlucky. It was...disappointing...having to order pizza for dinner.

Correction - it isn't tempered glass I think we need. It's borosilicate glass.

The main issue I have is that I'm now scared to the death of the thing since it exploded and coated a brisket with glass shards.

So the light is kind of a pain in the rear end: (1) It gets smoked over very quickly and has to be cleaned regularly. I'm still not sure what the best way to do that is; EZ off works pretty well. Bought a second lens so I can change out while one cleans (2) It sticks out fairly far in the bull...

What are the dimensions and height of the table top?

Well keep us posted. Times, temperatures, and pictures please!

Did you use his temperatures? As I recall he cooks a bit hotter than most people using pellet grills do, because he is stick burning. Did you get enough smoke?

Actually I have a fair amount of experience seasoning with Flaxseed oil, and I would recommend not using it. It gained temporary favor when someone published an article on it and it was featured in a Cooks Illustrated test, While it does initially produce an extremely hard and slick surface, it...

I've saved a couple of mediocre briskets by taking them off at stall and putting them in the Sous Vide at 155 until tender. Cheating, I know, but at least you get to save all the juice and it tends to come out pretty well.

Given that I work at a sailmaker/canvas shop, I'm kind of embarrassed that I didn't think of this. Brilliant!